📖 Instructions

1. Prepare the Sweet Potato Puree: Start by washing and peeling about 1 pound (450g) of sweet potatoes. Chop them into smaller, even-sized pieces. This ensures they cook evenly.
2. Steam or Boil the Sweet Potatoes: Place the chopped sweet potatoes in a steamer basket over boiling water, or in a pot covered with water. Cook until they are very tender, which usually takes about 15-20 minutes. You should be able to easily pierce them with a fork.
3. Mash the Sweet Potatoes: Once cooked, drain the sweet potatoes if boiled, and let them cool slightly. Then, mash them thoroughly using a potato masher or a fork until you have a smooth puree. Alternatively, you can use a food processor or blender for an extra smooth texture. Make sure there are no lumps!
4. Combine Teff Flour and Water: In a large mixing bowl, combine 1 cup (120g) of teff flour with 1 1/2 cups (360ml) of water. Whisk well to avoid lumps. The batter should be thin and smooth, similar to pancake batter.
5. Add the Sweet Potato Puree: Add the mashed sweet potato puree to the teff flour mixture. Stir well until everything is fully combined and the batter has a consistent color and texture. I found that letting the batter rest helps.
6. Ferment the Batter: Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter ferment at room temperature for about 24-48 hours. The fermentation process gives injera its distinctive sour flavor and spongy texture. You'll notice small bubbles forming on the surface as it ferments. If you live in a hotter climate, 24 hours might be enough.
7. Check for Sourness: After the fermentation period, check the batter for a slightly sour smell and taste. This indicates that it’s ready to be cooked. If it’s not sour enough, let it ferment for another few hours.
8. Prepare Your Cooking Surface: Traditionally, injera is cooked on a large, flat clay plate called a mitad. Since most of us don't have one of those lying around, a non-stick griddle or a large non-stick frying pan works just fine. Lightly grease the surface with a bit of coconut oil or vegetable oil. You can use a paper towel to spread the oil thinly and evenly.
9. Heat the Griddle or Pan: Heat your cooking surface over medium heat. It’s important to get it hot enough so that the injera cooks properly, but not so hot that it burns. A good test is to flick a few drops of water onto the surface; if they sizzle and evaporate quickly, it’s ready.
10. Pour the Batter: Pour about 1/2 to 3/4 cup of batter onto the hot griddle, starting from the outside and spiraling towards the center. You want to create a thin, even layer that covers the entire surface. The batter should be runny enough to spread easily. If it’s too thick, add a little water.
11. Cook the Injera: Cover the griddle or pan with a lid. This helps to steam the injera and cook it evenly. Cook for about 2-3 minutes, or until small bubbles form on the surface and the edges start to lift. The top should look set but still slightly moist.
12. Don’t Flip: Unlike pancakes, injera is not flipped. Once the bottom is cooked and the top is set, it’s ready. Remove the injera from the griddle using a wide spatula. Be gentle to avoid tearing it.
13. Cool and Serve: Place the cooked injera on a wire rack to cool slightly. This prevents it from becoming soggy. Serve warm or at room temperature with your favorite Ethiopian stews, lentils, or vegetable dishes. You can also use it as a wrap for salads or other fillings. What a party in your mouth!
14. Repeat: Continue cooking the remaining batter, greasing the griddle lightly between each injera. Stack the cooked injera on a plate and cover with a cloth to keep them soft and pliable.